Carne de Puerco en Chili Verde

Slow and steady and dinners ready! Try this delicious recipe and see them smile.

Bring your family to the table with delicious bowls of slow cooked goodness. Watch them smile with every bite. Little known fact, you'll gain hours of time back in your busy schedule by utilizing a slow cooker method. It's really a fast track to flavor and dinner on the table.


  • 5 Anaheim chilis or Poblanos
  • 3 lb. pork shoulder
  • 1 teaspoon cumin
  • generous pinch of salt
  • pinch of pepper
  • 1 teaspoon oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1/2 bottle of beer, lagers work well   
  • 1 can fire roasted tomatoes
  • 7 oz. can fire diced green chilies
  • 4 medium russet potatoes, diced
  • 1 cup sour cream
  • Serve with rice and/or tortillas, cilantro, sour cream, grated cheddar cheese and lime wedges.


Place the Anaheim chilies directly on the flames of a gas stove, a grill or under the broiler. Char the skin on all sides. Place in a covered container or a paper bag to cool.

Meanwhile, cut the pork into cubes. Season with cumin, salt and pepper. Heat a large skillet over medium high, add 1 teaspoon of oil. When the pan and oil are hot add the meat. Brown on sides. Place the meat in a slow cooker or a Dutch oven.

In the same skillet sauté the onions. When the onions are translucent add the garlic. Cook until the garlic is fragrant. Deglaze the pan with the beer, scrapping up any bits. Pour this mixture into the pot with the pork.

Peel the charred skin off of the Anaheim chilies, slice and cut into quarter inch dice and add to the pot along with all the other ingredients.

Give it a good stir & cook on high for 1 hour. Switch to low and cook for another 7 hours. Or gently simmer in the Dutch oven until the meat and potatoes are tender.

Stir in the sour cream, and taste. Adjust seasoning with salt and pepper.


Taste for salt, pepper and spice. Serve over rice or with warm corn tortilla. Garnish with cilantro, lime and sour cream.